I would like to acknowledge the following people for making the, well…following, photographs possible (or what is inside them):
Dad – for telling me they taste JUST LIKE MOM’s a couple years ago, making me persevere to make them again and again. YES.
Chrissy – for the generous lending of your cooling racks — for the very first time I made biberli not using an extra oven rack or overturned dish drying rack. Trav you get thanked just for your association with Chrissy. And your commentary to my life.
Ky – for you generous donation of icing sugar. I needed more BUT yours got me through round one 3 days ago.
Tim – the guy I work with and his honey bees — the honey he gave me this summer was exactly what I needed for these cookies.
Megan – for being the very first person I made biberli with, I think I’ve come a long way since then.
My Nana – for her legacy of incomparable Christmas cookie recipes.
My landlords — God bless them for the smells they have to put up with wafting through the vents.
Jes — for your patience over my questions over the years, I think this year I might’ve done it solely on my own? Wait, I did ask how long the dough could sit out I think — it’s tough to make these in one sitting!
Luke – for being my biggest fan and favourite ‘critic’… insisting it’s not enough to fairly judge by trying just one.
My dear Mom — whose heart probably broke when her second daughter did nothing but sit around and watch all of the Christmas baking being done… little did she know my baby blues were suffocating my brain with every last detail for making the softest, sweetest, most deliciously golden brown and delightful Christmas cookie the world will ever have the privilege of recognizing. To you mom, I tip my hat.